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Buongiorno,
Thank you for your enthusiasm! All our slots are full.
If
your name is not listed in the comments section of the previous post,
please stay tuned -- we'd love to have you next time: our group dinner will be on March 22nd. If
you wish to be on the waiting list, please leave your email address and
name as a comment to this post. I'll contact you if anyone cancels.
Ciao e grazie mille,
Marco Flavio
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ALL SLOTS FULL:
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Hi Marco,
If there's an open slot, would love one. Thanks!
Lisa O.
Posted by: Lisa Oda | February 27, 2009 at 09:51 AM
Hi Marco,
I can bring a chocolate dessert
Posted by: Sigrid Reinsch | February 27, 2009 at 10:18 AM
Hi Marco,
put us on the wait list for chocolate or wine!
GW and GMC
Posted by: Gregg and Gill | February 27, 2009 at 10:31 AM
Ciao Marco,
uffa, non riesco mai a fare RSVP in tempo. Incredibile. Non sono mai stata ai vostri eventi, ma spero di farcela presto.
Laura
Posted by: Laura Capuzzi | February 27, 2009 at 10:56 AM
I would like to be on the waiting list. It would be just me, and I would bring chocolate or wine. :)
Posted by: Michelle | February 27, 2009 at 11:17 AM
Hi,
I would like to be placed on the waiting list for wine.
Thanks,
Meredith
Posted by: Meredith Gafford | February 27, 2009 at 05:11 PM
Sorry to not have been swift enough! Please add me to waitlist. I can bring whatever is still needed. (and most definitely a little sampling of Gnosis Chocolate - raw bar of almond and coconut, simply divine!!)
I am available +1 for the March 22 dinner as well. Many thanks.
Kacey
Posted by: kacey | February 28, 2009 at 10:17 AM
Hi. I'd like to be placed on the waiting list. Thanks!
Posted by: Lucymarie | February 28, 2009 at 12:03 PM
Would love to be on the waiting list!
Posted by: Bruce Honig | March 02, 2009 at 06:15 PM
waitlist please for 2 people.
Posted by: Nadia | March 12, 2009 at 06:35 AM
Hi Marco,
I was part of one of your first group dinners awhile back. I would love to be on the waitlist for 22 March. It's been awhile but I'm itching to be a part of this wonderful culinary experience yet again.
I'm happy to bring whatever I can slot into (savory, dessert or wine).
Thanks, Chef Christine.
Posted by: Christine Floyd | March 17, 2009 at 12:23 AM